Elizabeth A.S. Brooke

Crafting, traveling and everything in between.


Kimchi recipe

Arwen O’Reilly Griffith posted a recipe for kimchi over at Craft Magazine the other day. She said kimchi is a Korean cabbage dish.

I had a small cabbage in the fridge that we got through the CSA. We’re getting ready to head to Cincinnati for Chris’ aunt and uncle’s 50th wedding anniversary party so I had to do something with before it went bad.

I thought the recipe sounded like a good way to use up some cabbage so I gave it a try. Here’s the result:

It’s gotta ferment for a few days before it’s ready. I’ll let you know how it tastes when I try it. Griffith said she eats hers with eggs and a commenter said they eat kimchi on a quesadilla. I like the quesadilla idea and might try that first.
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Interested in learning more about Korean cuisine? Try these cookbooks out:

    


Squash-Chard Salad

The other night I planned to saute some squash and zucchini, but at the last minute I decided to throw in some chard. With a splash of apple cider vinegar, this made a great side dish with ham, green beans and mashed potatoes.

Squash-Chard Salad
a small or medium squash
a small or medium zucchini
small onion
2 or more cloves of garlic, diced
3 or 4 leaves of chard
butter or olive oil
salt and pepper
apple cider vinegar (optional)

Directions:
1. Slice the squash and zucchini and tear up or cut the chard into small pieces. Chop onion and dice garlic.
2. In a large pan, melt a bit of butter or warm a tbsp. olive oil. Add 2 or more cloves of garlic and cook for a minute or two.
3. Add squash, zucchini and onion. Cook for a couple minutes until onion is translucent.
4. Add chard and stir, coating well. Cook until chard is wilted.
5. Add salt and pepper to taste and serve with a splash of apple cider vinegar.


Ranch Dressing

I’ve taken to making salad dressings from scratch. Our favorites so far are honey mustard (me), blue cheese (Chris) and poppy seed (both).

I hadn’t, until recently, been able to find a ranch dressing recipe. I tasted a friend’s dressing last summer and liked it, but she used a pre-mixed spice mix from Penzey’s. Not what I was looking for, but I kept that open as an option since I was already aware of Hidden Valley’s mix and liked it. (Penzey’s is a great source for spices, by the way.)

Then in the June 9 feature section of News & Record, the newspaper I work for, I found a ranch recipe! And it is so easy! I can’t believe I couldn’t find a recipe before now.

Basically, you take whatever fresh herbs you have on hand and throw it in a bowl with buttermilk (or substitutes), mayo (or salad dressing/Miracle Whip), lemon juice, garlic, salt and pepper.

Since we’re participating in a community supported agriculture (CSA) program this year, we already have a bunch of herbs on hand. I added dill, loveage, parsley and oregano.

Here’s the recipe:

Ranch Dressing

1/2 cup buttermilk*
1/2 cup mayonnaise
2 tbsp. finely chopper mixed fresh herbs
1 tbsp. lemon juice
1 garlic clove
salt
pepper

Mix all the ingredients together and serve! That easy.

* Some buttermilk substitutes are yogurt or 1 tbsp. lemon juice with enough milk to make one cup. Let the milk mixture sit for a few minutes before using.

I used vanilla yogurt, which turned out to be too overpowering. The vanilla competes with the herbs so next time I’ll use plain yogurt or the milk/lemon juice trick.

I also never use mayonnaise since I don’t like it that much. I grew up on Miracle Whip (salad dressing) and prefer it. Plus, it’s lower in fat. 🙂

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Note: I am an Amazon Associate and select products that are related to blog posts or that I personally recommend. For this post, I do recommend Hidden Valley Ranch Dressing mix if you don’t want to make your own dressing from scratch. My grandma has used it for years and it’s delicious.

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2nd CSA bunch

We got our second CSA box today. Looks like we’ll be eating a lot of salads this coming week. 🙂

The box included spinach, arugula, lettuces, garlic and parsley.

Sara with Groundswell Farm shared a recipe for this week too:

Chimmichuri
This is an Argentinian dip/sauce/spread that’s a lot like pesto. — Sara Fennell


Parsley
Olive oil
Salt
Garlic
Lemon juice (optional)
Pepper (optional)

Mix all ingredients in a food processor until smooth. If you like a strong garlic flavor use a couple of cloves (or green garlic). Serve at room temperature.
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Sara also told the CSA subscribers about Weathertop Farm in Floyd. The farm sells pastured chickens, turkeys, pigs, rabbits and eggs. The farm’s website says it doesn’t use antibiotics or hormones and the pasture is pesticide-, herbicide- and synthetic fertilizer-free.

I’m talking with Chris about buying chickens from them now. I’m glad there’s a source for hormone free chickens in the area. I’ve been able to find hormone-free beef and pork at the farmer’s market and Yoder’s Farm Market (my favorite!).


Kale and potatoes

Here’s what I did with some of the kale, oregano and green onions from Groundswell Farm Friday night.

Kale and potatoes


Olive oil
sliced potatoes, about 3 medium
2 garlic cloves, minced, or comparable garlic powder
2-3 green onions, snipped
4 sprigs of oregano
1 tsp. of nutmeg
handful of kale
salt and pepper

1. Warm olive oil (maybe 2 tbsp.) a large skillet with a lid on medium-high heat. Add the sliced potatoes and cover with a lid.

2. Once the potatoes are soft, add garlic, nutmeg, oregano and green onions. Cook for a couple of minutes.

3. Add kale a little at a time until wilted. Then add salt and pepper to taste and serve.

I added the nutmeg because I’ve used it in a recipe for colcannon that used kale and it was a great complement. Use more or less if you wish.

Note: When I create dishes I rarely measure. I just go by looks and taste. Enjoy!


CSA Update — The Haul

Update 2: Sara is quick in response! I sent her an email and, in fact, what I have labeled as kale below is actually raab. The kale is in the second photo. I’ve corrected my mistakes with strikethroughs. 🙂


Update: I may have the kale and broccoli raab switched around. I’m not sure. Anyone know?

Sara already warned us that this week’s box would be small. But here’s what we got:

(Left to right) Kale Broccoli raab and oregano.
(Left to right) Green onions, lovage and broccoli raab kale.
I can’t wait to try these out. Sara, as promised, did give us some recipes to help us navigate new veggies — broccoli and broccoli rabe on bruschetta and carrot salad with parsley, lovage and mint. Two more recipes were included though we didn’t receive any of the ingredients — beets and their greens with marjoram and pine nuts and hot roasted cauliflower.
I’ll probably dry some of the oregano for future use since we already have fresh oregano of our own in our garden. It’s coming back beautifully.
If we don’t think we can eat all the kale I’ll freeze some of it.
I think we can eat all the onions, but I’m not sure what to do with the lovage. I may have to dry some of it too to make it last until I can figure out how and where to use it.